These vegan Grain-Free No-Bake Cookies are healthier take on a classic cookie, made with a mix of nuts and seeds for a gluten-free, paleo-friendly treat! Healthy fats, low sugar.
In case you’re looking for a healthy no bake cookie recipe, this paleo friendly version needs to be on your list!
Ingredients for Vegan No Bake Cookies
We’re using a mix of nuts and seeds to keep this grain free no bake cookie recipe gluten free and paleo friendly. You can use honey for paleo friendly, or brown rice syrup for a vegan recipe.
- sliced almonds
- sunflower seeds
- pumpkin seeds
- shredded coconut
- natural nut/seed butter of choice (i.e. almond butter, cashew butter or even coconut butter works here.)
- brown rice syrup or Honey for paleo. I haven’t tested maple syrup here but it could work!)
- coconut oil
- dairy-free chocolate chips
- cacao powder (or unsweetened cocoa)
How To Make Healthy No Bake Cookies
This recipe is quick and easy to make – ready in about 30 minutes!
Grind Nuts & Seeds
First you’ll grind down the nuts and seeds together to create a coarse meal – it’s okay if some nuts or seeds are whole.
Warm Nut Butter & Brown Rice Syrup
After you grind down the nuts and seeds, you then heat and stir the rest of the ingredients together –nut butter, brown rice syrup/honey, coconut oil, vanilla, chocolate chips, cacao–on the stove in a medium saucepan.
After those ingredients are combined well you then add your nut/seed meal, and stir until everything comes together.
Scoop & Chill
All that’s left is to scoop your cookies and chill.
I used my medium cookie scoop to drop the mixture onto the baking sheet, but you can also use a tablespoon and round into balls then flatten.
This batch of no bake cookies makes about 14 cookies, but you could also get roughly two dozen if you make the cookies closer to a tablespoon size.
The best thing about these cookies? They’re a satisfying, healthy dessert-like snack, loaded with good-for-you fats.
Plus the cacao powder gives you a boost of antioxidants, which is always a good thing.
If you make this recipe, be sure to leave a comment and review below. I love hearing from you and it helps others learn more about the recipe too! Xx Ashley
- 1/2 cup sliced almonds
- 1/4 cup raw pumpkin seeds (pepitas)
- 1/4 cup raw sunflower seeds
- 1/4 cup unsweetened shredded coconut
- 1/2 cup natural nut or seed butter
- 1/4 cup brown rice syrup or use honey for paleo option)
- 1 TBS coconut oil
- 2 tsp vanilla extract
- 1/4 cup dairy-free chocolate chips
- 1/4 cup cacao powder (or unsweetened cocoa)
- Line a medium baking sheet with parchment paper, set aside.
- In a small blender or food processor, pulse together all nuts and seeds until broken down into a coarse meal, being careful not to pulse too long–some seed and nuts can remain whole–set aside.
- In a medium-large sauce pan on low heat add nut/seed butter, brown rice syrup (or honey for paleo), coconut oil, and vanilla extract. Stir together for about 2 minutes until warm. Add in dairy-free chocolate chips, cacao powder, and the nut & seed meal. Use a spatula to combine all ingredients well.
- Using a medium cookie scoop or rounded tablespoon, drop cookie mixture onto parchment paper. Flatten slightly with the palm of your hand to create thick circle shape. Place baking sheet in freezer for 15 minutes, or in fridge for 30 and allow cookies to set.
- Store cookies in fridge, enjoy cold or at room temperature.
Nutrition info approximate, based on 14 servings.
- Serving Size: 1/18th
- Calories: 111
- Sugar: 5
- Sodium: 17
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 2
- Protein: 2
- Cholesterol: 0
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